• Stephanie Scott

Grits & Greens - not just for breakfast anymore!

If you live in the South, you must eat grits at some point and they are so versatile as a side dish. Try cooking your grits in chicken stock as usual adding whole organic milk (either goat or cow) and Parmigiano-Reggiano cheese. Add shredded turnip greens or kale and enjoy!

Recipe:

3 1/4 c whole milk

1 c stone ground yellow grits

Chicken stock as needed

2 Tbl butter with 2 Tbl extra virgin olive oil

1 lb shredded turnip greens or kale

4 oz Parmisiano-Reggiano cheese

Salt & Pepper to taste




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